Hey guys! Hope you had a wonderful weekend! With the predicted rainfall for the weekend in Orange, I have been spending a lot of time in the kitchen over the weekend, cooking up a storm. For this post, let’s give chicken a break. Today is all about prawns. Australian prawns.

Did you know that 40% of Australian prawns eaten at Christmas and on average, each Australian eats 24 prawns per year?

In an effort to encourage us to incorporate more prawns consumption into our diet, the Australian prawn farmers and fishers have come together for the first time to launch the ‘Love Australian Prawns’ campaign. As I a big supporter of Australian prawns myself, am excited to join the campaign to spread the love for Australian prawns.

I have shared several prawn recipes in the past. I have stir fried them. I have “curried” them. And now, grilled. They are versatile ingredients to cook with and I love the fact that they don’t require much time to cook. I also love that they are low in fat and have zero carbs!

After giving some thought on how I can tempt you with an amazing prawn recipe, keeping in mind that simplicity is the best policy, let’s travel to Mexico with our palate and try this fajita spiced grilled prawns and my cheat version of the Mexican green rice.

1 lime (juice from 1/2 lime for the dressing; 1/2 lime sliced in wedges as garnish)

1/2 tsp salt

2 cups cooked rice

1 small red capsicum, diced

Equipment: A small food processor

Marination time: At least 30 minutes

Method:-

Marinate: Whisk fajita spice mix with 3 tbsps canola oil in a bowl with a fork until well mix, add prawns to the spice mixture toss to coat the in spices. Allow the prawns to marinate for at least 30 minutes in the fridge.

Rice Salad: In a small food processor, add parsley, coriander, garlic, olive oil, juice from 1/2 lime and salt. Process until fine. Mix the dressing with the cooked rice and set aside in the fridge until you’re ready to serve. Add the diced capsicum, more parsley & coriander to the rice mixture just before serving. (I’d like to retain the crisp of the capsicum for this rice salad)

Grilled Prawns:- Grill prawns in a pan or griddle pan in batches. Serve the grilled prawns on a bed of the green rice salad and scatter more coriander and parsley as well as the lime wedges. Squeeze some lime juice before eating.

Don’t forget to find out how you can win a $100 Woolworths Gift Voucher below!!! (Open to Australian residents only)

To celebrate the ‘Love Australian Prawns’ campaign, one Fuss Free Cooking reader is going home a $100 Woolworths Gift Card. It’s worth noting that Woolworth stores are one of the retailers who will have the Love Australian Prawns recipes and logos in stores

All you have to do is to tell me in the comment box below:

“What is your favorite prawn moment/ memory/recipe?”

The giveaway is open to 20th November 2013. *Important* Please note that the entry is open to all Australian residents, aged 14 and over and the prize. Prizes are not transferable and cannot be taken as cash.

The most creative entry will go home with the gift card. Good luck!!! 🙂

Comments

My favourite Prawn time would have to be getting freshly cooked prawns, sitting with the family, peeling & eating them with homemade thousand island dressing as the dunker. Of course on a nice warm summer’s day especially Christmas day!!!

Hi Emily my favourite prawn memory is going on a family holiday at Port Stephens.
On a early morning walk with Mum & Dad we convinced a fisherman to sell us some prawns fresh off the boat.
They were the best prawns I’ve had!

Watching my dad boil up prawns in salted water on our BBQ, then cool them in the fridge for later. Then we’d peel them (my dad very quickly, me painfully slow) and mix together mayonnaise and tomato sauce to have with them on a sandwich. 🙂

Fresh Australian prawns – what a sensation,
a delectable healthy treat, and great for celebrations.
Lemon, parsley and garlic barbequed prawns,
it’s so addictive, you’ve been warned!!
Get fresh prawns straight from co-op boat,
add prawns to lemon and garlic – toss to coat,
Marinate in fridge for thirty minutes,
more if you wish, there’s no real limit!
Thread prawns onto skewers, set barbeque heat,
it’s best on high, it can’t be beat.
Cook for 2 minutes on each side,
Then take your taste buds for a ride.
That tantalizing, juicy, caramelized taste,
Will ensure these prawns won’t go to waste.
These prawns for me were love at first bite,
so simple yet tasty, they’re such a delight.

May not my most happiest memory relating to prawns but it definitely is my most memorable. As a child sitting around on a hot Australian Christmas Day with my cousins in the back yard and I was dared to eat a prawns eye and I actually did! I do love prawns but have not been tempted to eat a prawn eye since!

My first year out of college. With limited cooking skills I fried up some Australian garlic prawns with a chorizo sausage and an avocado side salad every single night for an entire year. So tasty I never got sick of it and when I had people over they seriously thought I was some kind of masterchef.

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This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.